Heat oven to 425° F. Coat 12 muffin tin cups with nonstick cooking spray. Roll out dough and cut into 12 squares; press into bottom and up sides of each muffin cup.
Spoon 1 teaspoon barbecue sauce into bottom of each cup and top each with about 1 tablespoon cheese. Place meatballs on top of cheese. Spoon another 1/2 teaspoon barbecue sauce over meatballs and sprinkle with more cheese.
Top with desired amount of dill pickles and fried onions.
Bake 13-17 minutes until dough is browned and meatballs are hot. Let stand 10 minutes before removing from muffin tins to serve.